BBQ Lamb Leg with Salsa Verde

BBQ Lamb Leg with Salsa Verde

  • Preparation time

    30 mins
  • Cook time

    1 hr 20 mins
  • Serves 8

Ready for roast? This recipe for BBQ Lamb Leg with Salsa Verde brings something new and delicious to the table. Perfect when served with a side of homemade kumara wedges.

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


  • Kumara cut into thick wedges - 1.6 kg
  • Olive oil, plus 3 Tbsp extra - 1/4 cup
  • Chilli flakes - 2 tsp
  • Salt and pepper, to season
  • Garlic, crushed - 4 cloves
  • Lemon rind, finely grated - 2 Tbsp
  • Lamb leg - 1.5 kg

Salsa Verde

  • Loosely packed Italian parsley - 4 cups
  • Loosely packed thyme - 1/2 cup
  • Zest of 1 lemon
  • Capers, drained - 2 Tbsp
  • Garlic, crushed - 2 cloves
  • Caster sugar - 2 tsp
  • Olive oil - 1 cup
  • White wine vinegar - 1/2 cup
  • Salt and pepper, to season


  1. Preheat oven to 220°C (200°C fan-forced)and preheat BBQ to a medium heat.

  2. Line a large baking tray with baking paper. Place kumara on the tray and coat with oil and chilli flakes. Season with salt and pepper. Roast kumara in the oven for 40 minutes,or until browned and cooked through.

  3. Meanwhile, in a small bowl, combine garlic, lemon rind and extra oil and season.

  4. Place lamb leg on a large plate and rub oil mixture all over the lamb.

  5. Cook lamb on a heated grill or BBQ over medium heat for 40 minutes, or until cooked as desired. Transfer to a tray, cover with foil and set aside for 10 minutes.

  6. Meanwhile, to make the salsa verde, blend or process all ingredients until well combined. Season to taste.

  7. On a large serving plate, serve sliced lamb with kumara wedges and salsa verde on the side.

Helpful Tip: Salsa verde can be made 6 hours ahead. Store in an air tight container and refrigerate until ready to use.

PER SERVE • Energy 4121Kj • Protein 38g • Total Fat 74g • Saturated Fat 20g • Carbohydrates 40g • Sugars 12g • Sodium 433mg

Dietary and nutritional info supplied by NZ Nutrition Foundation.